This slaw is tossed with a sweet and tangy vinaigrette, has a nutty almond crunch, and can be prepared up to a day in advance. Not to mention, it contains 40% less sugar than the full-sugar version.

Source: Recipe Provided by Truvia®


Recipe Summary

20 mins
1 hr 10 mins




Instructions Checklist
  • Place dry quinoa in a fine-mesh strainer and rinse thoroughly to avoid bitterness. Transfer rinsed quinoa to a medium saucepan with a tight fitting lid. Add 1 cup water and bring to a boil over high heat, uncovered. Once boiling, reduce heat, cover, and simmer for 15 minutes. Remove from heat and transfer back to fine-mesh strainer over a bowl to allow any excess water to drain off of cooked quinoa.

  • Remove broccoli florets from stem and separate into individual florets. Remove outer layer of stems using a vegetable peeler. Run both florets and stem through a food processor to shred.

  • Toast almonds in a large, dry skillet over medium heat stirring constantly until fragrant, 5 minutes. To avoid burning, transfer almonds to a bowl immediately after toasting.

  • Combine quinoa, shredded broccoli, basil and almonds in a large bowl.

  • In a small saucepan add water, cornstarch and vegetable broth. Heat to a boil and then boil for four minutes. Remove from heat and set aside to cool and thicken.

  • Add all remaining dressing ingredients to a small container with a lid.

  • Add all of the cooled starch mixture to other dressing ingredients, seal lid and shake vigorously to combine.

  • Pour dressing over slaw and toss to combine.

  • Allow to rest for at least 20 minutes before serving to allow flavors to meld.


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Nutrition Facts

1 cup
140 calories; protein 5g; carbohydrates 15g; dietary fiber 3g; sugars 3g; fat 8g; saturated fat 1g; vitamin a iu 2000IU; vitamin c 270mg; calcium 300mg; iron 5.4mg; sodium 210mg.